Spaetzle Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 889 cal. | (42 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 32.8 μg | (73 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 457 mg | (11 %) | ||
| Calcium | 895 mg | (90 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 505 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- salt
- 400 grams Pastry flour
- 8 eggs
- 2 Tbsps vegetable oil
- salt
- Nutmeg (freshly grated)
- 300 grams grated Mountain cheese
- 2 onions
- 2 Tbsps butter
- chopped parsley (for garnish)
Preparation steps
Fill a large pot with water, about 4 cm (approximately 1 1/2 inches) below the rim of the pot. Season with salt, cover, and bring to a boil.
Place the flour in a bowl. Add the eggs, and whisk into the flour. Mix in 1 tablespoon of oil, 1 teaspoon of salt, and some nutmeg. Stir vigorously using the dough hook attachment on a hand mixer or with wooden spoon until bubbles begin to form in the batter. If necessary, add a little water. The batter should fall from a wooden spoon.
Preheat the oven to 160°C (approximately 320°F).
Place 1/4-1/3 of the batter on a spaetzle board and scrape through it into the boiling water. Return to a boil, stir several times, and remove the spaetzle with a slotted spoon as they float to the surface. Drain well and place in a baking dish. Sprinkle some of the cheese over the spaetzle. Repeat this process with the remaining batter. Finish with a layer of cheese, and bake in the oven for 5-10 minutes until the cheese has melted.
Peel the onions and cut into rings. Heat the remaining oil and butter in a pan. Sauté the onions for 6-8 minutes, until golden brown.
Top the spaetzle with the onions, garnish with the parsley, and serve.
